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Sunday, September 6, 2015

Egg-in-the-Hole

Have you ever had a dish which you always enjoyed growing up but over the years it was forgotten? Well that’s the deal with this easy, past loved recipe from our Secret Recipe Club assigned blog this month. We were perusing Laura’s blog, Mother Would Know, and saw her recipe for Egg-in-the-Hole and all the delicious memories returned. It was a done deal as to what was going to be made this month, especially as Maisie had never tried Egg-in-the-Hole and no child should be deprived of it’s deliciousness! Like Laura, we grew up having this made with cheap white bread but Laura suggests using the best bread you can find. In our case, because of Maisie’s gluten allergy, we went with gluten free bread which worked perfectly and was a huge hit with little Miss. M.

Laura is an attorney that loves to cook and though she’s never worked in a restaurant and doesn’t have a certificate or degree in cooking she has the best credentials of all. As she says, “My credentials are the meals that I make, the fun I have in the kitchen, and the fact that even people who aren’t my kids call me when they have cooking quandaries,” sounds perfect to me! Laura’s site is filled with plenty of great recipes for the home cook or any cook so check it out.

Heat a skillet and add a generous pat of butter. Using a juice glass or biscuit cutter, cut out a round hole in the center of the slice of bread. Place the slice of bread and the cut-out hole side by side in the pan and allow to slightly brown. Turn the hole as necessary until golden and remove to a plate. Once the first side of the bread slice is slightly golden, flip it over and add your egg to the hole. It is fine if the egg white is completely contained or spills out over onto the bread, it’s all good! Cook the egg in the bread until the white is almost completely set and then flip it over to continue cooking to desired consistency. Remove to plate, add salt & pepper to taste and enjoy along with the toasty cut out bread circle.